Slice the steak in small, even stripes about 3 inches long by 1½ – 2 inches wide.

Flatten them out on a wet board, season each piece with salt, pepper, chopped shallots, and herbs.

Cut the kidney in pieces, removing the core, and lay a piece on each slice of meat.

Roll up and lightly roll each piece in seasoned flour

Pack, not too tightly, into a pie dish. The rolls should fill the dish and rise in a slight dome above it.

Fill the pie dish three parts full with water and cover with flaky pastry.

Put into moderately hot oven to bake (425°- 450° F) until pastry is well risen and a good brown, about 30 minutes.

Lower the heat (375° – 400°), envelop the pie completely in a piece of wet grease-proof paper, and continue cooking gently for a further 1 – 1½ hours

Before serving, remove the top of pastry decoration and full up with a little good, hot stock.

If the pie is to be eaten cold, it is a good plan to use, in place of water, some good jellied stock, or alternatively a little gelatin may be dissolved in the liquid used to fill up the pie after cooking. Additions to the filling of this pie may be hard-boiled eggs, quartered, sliced, or whole, or sliced mushrooms. It is not essential to roll the steak in the way described; it may simply be sliced, rolled in flour with the sliced kidney, and put in the dish with herbs and seasoning. But whatever the method, do not pack the pie too tightly or the result will be dry.